Tag Archives: Cured Pork

Muffulletta Salad

Muffulletta Salad

And a happy blizzard to you too! Yeesh. How many of y’all will be affected by this snowstorm? My area is supposedly getting over two feet of snow, and pretty much *everything* is cancelled tomorrow. Please, please stay safe and warm!! And will you be doing lots of cooking and/or baking during the storm? I’m sure I will!

Muffulletta Salad

But, since it’s snowing outside, let’s talk salads. HA! I’ve decided that this will be a themed week, one I’ve really had fun with – I’m turning classic dishes into salads! The first is the Muffulletta sandwich. It’s a New Orleans classic, made of deli meats, sliced cheese, and an olive salad packed in between a special bread loaf. I have yet to meet anyone who dislikes them. Every visit I make to New Orleans, I simply cannot leave until I’ve had a muffulletta.

Muffulletta Salad

And today, we shall turn the iconic sandwich into a salad! One of my lovely Christmas presents, from my sis and her family (thank you all!!!), was Chef Gabrielle Hamilton’s highly-anticipated cookbook, Prune – and that’s where I found this recipe. Tasting exactly as advertised, this salad was hearty, satisfying, salty, briny, crunchy, and of course, oh so tasty.

Muffulletta Salad

Highly recommend the book. And that you make this salad! Stay tuned, because every day this week we are turning classic dishes into salads!! Enjoy!

Muffulletta Salad

{One Year Ago: Blackberry Jam Toaster Pastries, Frijoles Borrachos, Meyer Lemon Pudding Pops}
{Two Years Ago: Maple Glazed Baby Back Ribs, Blood Orange Margaritas}

Source: adapted from Prune by Gabrielle Hamilton

Ingredients:
1 tsp dried oregano
½ tsp crushed red chile flakes
Heavy grind of black pepper
Light sprinkle of kosher salt
1/3-1/2 cup extra-virgin olive oil
3 tbs green olive brine
Splash of liquid from the jar of piquillo peppers
Splash of white wine vinegar
2 cloves garlic, peeled
1 small red onion, sliced
1 large romaine heart, chopped
2 celery ribs, sliced, with their leaves
1 (10 oz.) frozen artichoke hearts, thawed and drained
4-6 oz. deli-sliced ham (make sure you get a good quality ham here – so many of them are processed with tons of extra sugar and sodium), sliced
4-6 oz. deli-sliced soppressata, sliced
4 oz. deli-sliced mortadella, sliced
4 oz. deli-sliced provolone cheese, sliced
3-4 oz. roasted piquillo peppers, sliced
2 oz. pimento stuffed green olives, sliced
2 oz. Kalamata olives, pitted and sliced

Directions:
First make the dressing: in a medium bowl, combine the oregano, crushed chile flakes, black pepper, kosher salt, olive oil, green olive brine, piquillo pepper liquid, and vinegar. Grate the garlic cloves into the dressing using a microplane. Add the sliced onion, stir to coat, and set the bowl aside while you prep the rest of the salad.
In a large salad bowl, add the romaine, celery, artichoke hearts, ham, soppressata, mortadella, provolone, piquillo peppers, green olives, and Kalamata olives. Lift the sliced red onion out of the dressing with a slotted spoon and add to the salad. Season with a pinch of salt. Gently toss with your hands, combing through with your fingers; integrate all the ingredients so it doesn’t look clumpy and jumbled. Drizzle the dressing over the salad and gently toss to dress. Add the dressing judiciously, a little at a time to ensure you do not overdress your salad. You can always add more, but you can’t take any out. Serve immediately.

Bacon Guacamole

bacon guacamole

Ah, guacamole. A snack/appetizer from Mexico that will likely never lose its status as beloved, revered even. However, I’ve noticed that guacamole lovers fall into one of two fairly polarizing camps: the Guacamole Purists, and the Guacamole Adventurers.

The Purists want to keep guacamole in its original form. The avocado mashed with citrus juice, chile, onion, garlic, cilantro, maybe tomato, and salt. Lots of salt. The Adventurers are willing to have add-ins in their guacamole. The most common things I’ve seen are mango, shrimp, chipotle, and the like; on the less typical side I’ve seen things as out there as apple and smoked salmon.

Bacon Guacamole

I am firmly in the Purists camp. I have always held, no clung to, the belief that good, made-from-scratch guacamole is perfect as it is and needs no embellishment, and in fact that said embellishments might overall detract from the wonder that is guacamole.

Bacon Guacamole

And then, my parents gave me a Barnes and Noble gift card for Christmas, and I used it to purchase Richard Sandoval’s new cookbook, New Latin Flavors (thank you Mom and Dad!). And what do I see but a recipe for Bacon Guacamole! Well, y’all know how I feel about bacon. And it’s not like avocados and bacon are strangers in the realm outside of guacamole, either.

Bacon Guacamole

So I decided to take a personal day from being such an uptight Purist and give it a shot. I was definitely impressed! The bacon didn’t clash or detract from the guacamole, and it was actually quite tasty to get the contrast of the crunchy, salty bacon with the creamy avocado. While I highly doubt I’ll be chasing after smoked salmon guacamole anytime soon, I thoroughly enjoyed this bacon version, and I would eat it again in a heartbeat! Enjoy!

Bacon Guacamole

Source: adapted from Richard Sandoval’s New Latin Flavors by Richard Sandoval

Ingredients:
¼ small red onion, chopped
1 large garlic clove, minced
1 serrano chile, seeded and minced
1 generous tbs chopped fresh cilantro
Kosher salt, to taste
2 ripe Hass avocados, pitted, peeled and chopped
A few spoonfuls (about 3 tbs) pickled jalapeno juice
1 pickled jalapeno, stemmed and chopped
3-4 slices of bacon, cooked until very crispy and chopped or crumbled
2-3 tbs crumbled Cotija cheese
Tortilla chips, for serving

Directions:
Add the red onion, garlic, serrano and cilantro to your molcajete. Add a nice pinch of kosher salt. Mash the mixture against the side and bottoms of the molcajete, releasing their juices. Add the avocado chunks and spoon the pickled jalapeno juice over the avocado. Use a fork to mash the avocado. Now fold in the pickled jalapeno, bacon, and Cotija, leaving a little bit for garnish. Taste again for seasoning and add more salt or acid as desired. Sprinkle a touch of bacon bits and Cotija on top for garnish. Serve immediately with tortilla chips.

Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs

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Like most red-blooded American children of the ‘80’s, I hated Brussels sprouts growing up. Fortunately, back then the little cabbages weren’t the least bit trendy, and I probably saw them grace our dinner table less than five times in eighteen years.

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Contrast that with today, where Brussels sprouts have enjoyed quite the fifteen minutes of fame in high-end restaurants, best-selling cookbooks, cooking shows, and yes, food blogs. I’m not sure what today’s red-blooded American children are going to do! Parents, please weigh in: do children still hate Brussels sprouts? Or have they too come around to see the merits of these little beauties?

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One sure benefit of the Brussels sprouts craze is that there is much information and instruction on how to cook them properly. Honestly, they are at their best when seared and almost charred. Which is how they are prepared here. And this recipe really impressed me.

I’m sharing it as part of my November-getting-you-ready-for-Thanksgiving thing I’m doing on the blog, and I do think these would be quite at home at any Thanksgiving spread.

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Yes, this recipe requires three separate steps, but, but! All three steps can be done at separate times, and all three steps can be made ahead. The vinaigrette can be made up to three days ahead, the bread crumbs can be made up to two days ahead, and the sprouts themselves can be made several hours in advance. Assembly is a snap, and you can serve this at room temperature, so you can literally throw this together at the *very* last minute with no reheating even remotely necessary.

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And this side dish is so unbelievably delicious, it could easily upstage the turkey (well, okay, maybe not quite this turkey). Think about it: you’ve got perfectly browned and tender Brussels sprouts, doused in a tangy vinaigrette and then coated in this toasty, salty, porky crunch of the bread crumbs. It’s really amazing. Enjoy!

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Source: slightly adapted from The Mozza Cookbook by Nancy Silverton

{One Year Ago: Apple Cider Margaritas}

Ingredients:

PROSCIUTTO BREAD CRUMBS:
1/8 lb. prosciutto, cut into large pieces
1 tbs olive oil
½ cup fresh bread crumbs
¼ cup minced fresh parsley leaves
¼ cup minced fresh chives
3 ½ tbs minced fresh tarragon leaves

SHERRY VINAIGRETTE:
¼ cup sherry vinegar
2 tbs finely chopped shallots
1 tsp kosher salt
½ tsp black pepper
2 tbs olive oil

BRUSSELS SPROUTS:
1 lb. Brussels sprouts, stem ends trimmed, outer leaves removed, and sprouts halved
½ cup plus 1 tbs olive oil, plus more as needed
Kosher salt and black pepper, to taste
Half of a lemon

Directions:
First, make the PROSCIUTTO BREAD CRUMBS: adjust the oven rack to the middle position and preheat to 350 F. Line a plate with paper towels.
Place the prosciutto pieces in a mini food processor and pulse until finely ground. Combine the prosciutto and olive oil in a medium saute pan over medium-high heat. Cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto with a slotted spoon to the prepared plate. Add the bread crumbs to the pan and stir to let them soak up the oil from cooking the prosciutto.
Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 8-10 minutes, stirring once or twice during. Remove the bread crumbs from the oven but leave it on. Add the prosciutto and minced herbs to the baking sheet with the bread crumbs and stir to combine. Return the baking sheet to the oven for about 10 minutes, stirring them once or twice and keeping a careful eye (and nose!) to make sure they don’t burn. They should be golden brown and crisp. Set them aside to cool to room temperature. If not using right away, transfer to an airtight food storage container and store them in the refrigerator for up to 2 days. Bring to room temperature before using.
To make the SHERRY VINAIGRETTE, combine the vinegar, shallots, salt and pepper in a small bowl and let it sit for 5 minutes. Add the oil in a slow, steady stream, whisking constantly to combine. If not using right away, transfer to an airtight food storage container and refrigerate for up to 3 days. Bring back to room temperature before using.
To cook the BRUSSELS SPROUTS, put the halves in a large bowl, drizzle them with ¼ cup olive oil, season with salt and pepper to taste, and toss to coat evenly.
Heat the ¼ cup olive oil in a large skillet over medium heat until the oil is almost smoking, 3 to 4 minutes. Using tongs and working in 2 batches, place the Brussels sprouts cut side down in a single layer in the oil and saute them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy. Remove the sprouts to a bowl or plate as they are done. Repeat, using the last tbs of oil or more as needed, until all the sprouts are cooked. If not using immediately, transfer to an airtight food storage container and keep at room temperature until ready to use.
To assemble and serve the dish: drizzle the sprouts with the vinaigrette, starting with half and seeing if you need the rest. Squeeze a few drops of lemon juice over the sprouts. Transfer the Brussels sprouts to a platter and sprinkle them with the bread crumbs. Be very generous with the bread crumbs. Squeeze a few more drops of lemon juice over the bread crumbs and serve.

Bacon-Streusel Topped Apple Pie

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The other day I promised you some Thanksgiving-appropriate desserts, and today I shall deliver! I think we’d all agree: Thanksgiving is just not Thanksgiving without dessert. And for me growing up, Turkey Day dessert equaled PIE. Lots and lots of beautiful pies would line a table and a couple hours after our turkey meal, we’d all dig in and stuff our faces with a little slice of each kind.

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We kept things pretty traditional with the pumpkin and pecan pies, but once every few years, someone would make a lovely deep-dish, double crust apple pie. I’ve always been a fan of apple pie, since before I even have real memories, apparently. As in, there are high chair pictures. And, I still am a huge fan!

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When it comes to apple pies, the classic deep-dish version is always welcome, but this year I thought we’d shake things up a bit with a streusel topping instead of a top crust. And I couldn’t seem to stop there – oh no, I went ahead and included BACON in this streusel topping. Bacon bits!!! Oh, and let me not neglect to mention the bacon fat in the pie crust. And no, I didn’t clarify my bacon fat either. Something I didn’t do on purpose, I might add. When you clarify the bacon fat, it becomes mostly about texture, and I wanted that smoky, bacon-y goodness flavor in there too.

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Upon tasting, I must conclude it was the right decision. This pie is wonderfully familiar yet puts a unique spin on the good ol’ apple pie. Alert any vegetarians first, but I highly recommend putting this apple pie out on your dessert table this Thanksgiving. It’s really, really delicious. Enjoy!

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{One Year Ago: Julie’s Spaghetti with Meat Sauce}
{Two Years Ago: Apple Pecan Cheesecake Cupcakes, Fried Brussels Sprouts with Pecans and Capers}

Source: adapted from Bacon 24/7 by Theresa Gilliam

Ingredients:

CRUST:
1 ½ cups all-purpose flour
Healthy pinch of kosher salt
6 tbs unsalted butter, chilled and cut into cubes
2 tbs un-clarified bacon fat, chilled
½ tsp apple cider vinegar
6-8 tbs ice cold water

PIE FILLING:
2 medium Granny Smith apples, peeled, halved, cored and thinly sliced
2 medium Braeburn apples, peeled, halved, cored and thinly sliced
¼ cup fresh lemon juice
1 tsp apple cider vinegar
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
¼ cup granulated sugar
¼ cup brown sugar
¼ cup maple syrup
Pinch of kosher salt
½ cup all-purpose flour

BACON STREUSEL:
¼ cup all-purpose flour
¼ cup brown sugar
4 tbs very cold unsalted butter, cut into cubes
½ cup cooked and crumbled bacon (about 6 slices)
2 tbs chopped, toasted walnuts

Directions:
To make the CRUST: combine the flour and salt in a large mixing bowl. Add the butter and bacon fat and use a pastry blender or two forks to cut the fat into the flour, until the fat is the size of peas. Add the vinegar and the water and stir gently until the dough has mostly come together. Use your clean hands to briefly knead the dough for about 30 seconds, just to get the rest of the little crumbly bits to incorporate into the dough. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
Make the PIE: preheat your oven to 375 F. Grease a regular 9” pie plate and set on a rimmed baking sheet. Remove the pie dough disc from the refrigerator and set on a floured surface. Lightly flour your rolling pin and roll the dough out into about a 12” circle. Transfer the dough to your prepared pie plate. You’ll probably have more overhang in some spots than others, so use kitchen shears to trim it and patch the more paltry spots. Fold the overhang under the pie dough, then use your fingers to crimp the dough decoratively. Place in the refrigerator while you prepare the filling.
In a large bowl, toss the apples with the lemon juice, vinegar, cinnamon, allspice, nutmeg, granulated sugar, brown sugar, maple syrup, salt, and flour. Toss together very well until all the apples are coated.
Now make the BACON STREUSEL: in a medium bowl, combine the flour and brown sugar. Using a pastry blender or two forks, cut the butter into the flour until it resembles coarse sand and pea-sized clumps form. Add the crumbled bacon and walnuts and stir to mix.
Spoon the apples into the prepared pie shell. Smooth them out on top, then evenly sprinkle the bacon streusel over top. Bake in the preheated oven until the top is browned and the apples are tender, 50-60 minutes. Serve warm or at room temperature.

Chipotle Bacon Margaritas

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I promised (on my Facebook page earlier this week), and now I’m delivering: my chipotle bacon margaritas!!! Back story as to how this drink came about – when I made Bacon Salt for my Secret Recipe Club pick, Matt immediately insisted that some of it be reserved for rimming a margarita glass.

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I concurred, enthusiastically, but the question then became: on what kind of margarita? Bacon is of course salty and smoky, and since this is my brain we’re talking about, chipotle immediately came to mind. Sigh. No surprise there.

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Oh well, I stand by it! Especially after tasting this bad boy. It is so delicious. Yes, it is spicy, and definitely salty. I use one sugar cube in here to cut the spiciness, but this really isn’t a sweet margarita. The smokiness of the bacon really melds with the spiciness of the drink. I just loved it!

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I minced up half of one chipotle in adobo for this drink, and depending on the size of the holes in your strainer, you may end up with little bits of chipotle floating in your drink. That didn’t bother me at all, I liked it in fact, but if that doesn’t appeal to you, I’d advise straining your cocktail through a fine-mesh sieve into a measuring cup with a pour spout, then pouring the drink into your glasses.

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I hope all you chile head-bacon fiends will enjoy this one!

{One Year Ago: Ultimate Pepperoni Pizza, Bourbon Banana Bread, I Don’t Have Meat Drippings Texas Barbecue Sauce}
{Two Years Ago: Tilapia with Chile Butter and Ricotta Grits Cakes}

Ingredients:
4 oz. silver tequila
2 oz. orange liqueur
2 oz. fresh lime juice
1 sugar cube
Half a chipotle in adobo, chopped
2 tbs bacon salt
¼ tsp chipotle chile powder
Ice
Lime wedges, for rimming

Directions:
Add the tequila, orange liqueur, lime juice, sugar cube, and chipotle in adobo to your cocktail shaker. On a plate or other flat surface, mix together the bacon salt and chipotle chile powder. Using a lime wedge, run it well over the rim of 2 margarita or martini glasses. Carefully dip the edges of both glasses in the bacon salt. Make sure it’s well coated all around.
Add ice to your cocktail shaker and shake vigorously for several seconds. Strain into your glasses. Serve immediately.

Makes 2 drinks

Butternut Squash and Spinach Chowder #SundaySupper

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Welcome to Sunday Supper, where our theme this week is Fabulous Fall Foods! I’ve met the theme requirements – this chowder features butternut squash (a fall produce item), and it tastes amazingly fabulous. Thank goodness the theme wasn’t Fabulous Fall Food Photography, because then I would have a major problem.

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I found this recipe in one of my many cookbooks, “Slow Cooker Revolution” by America’s Test Kitchen. In the cookbook, there is no picture of this recipe. I now understand that. When you think about any kind of butternut squash chowder, you think of it being a gorgeous orange-ish color. But as you can plainly see, this chowder is rather green, thanks to the spinach. So I’m left with the problem of the pictures not entirely matching the recipe description, which is probably precisely why ATK didn’t include a photograph in their cookbook!

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Ah well, what are you gonna do? I promise from the bottom of my heart that it’s delicious, misleading color and all. And when I make it again, I will include the spinach again! Other than it messing up the chowder’s color, I actually do love it in there. It adds significant healthful properties, and it really cuts the squash’s sweetness.

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I have to admit, I don’t love it when winter squash soups are too sweet. I never add any brown sugar, and I love ingredients like bacon bits, bacon fat, and salty cheeses to cut the richness. The spinach only adds to that. So in the end, I really love this chowder, even if I don’t love my pictures all that much. I hope you will love it too!

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Oh, and be sure you check out all my other Sunday Supper peeps – they’ve brought some drool-worthy perfect-for-fall recipes to the table today!

{One Year Ago: Funnel Cakes}
{Two Years Ago: Chocolate Crepes with Rum Whipped Cream, Shrimp and Grits}

Source: adapted from Slow Cooker Revolution by America’s Test Kitchen

Ingredients:
At least 4 oz. bacon, chopped, more if you want it
1 onion, chopped
3-5 garlic cloves, peeled and smashed
½ tsp dried thyme
¼ tsp freshly grated nutmeg
¼ cup all-purpose flour
4 cups low-sodium chicken stock
3 cups low-sodium vegetable stock
3 lbs. butternut squash, peeled, seeded and chopped into ½-inch pieces
2 fresh bay leaves
1 tbs olive oil
Kosher salt and black pepper
1 bunch (roughly 8 oz.) adult spinach, stemmed
½ cup heavy cream
1 tbs minced fresh sage
Grated parmesan cheese, for serving

Directions:
Cook the bacon in a 12-inch skillet over medium-high heat until it is nice and crispy. Remove with a slotted spoon to a paper towel lined plate. Reserve for later.
Pour out all but about 2 tbs bacon fat, then add the onion and garlic. Cook until the onion is softened. Add the thyme, nutmeg, plus salt and pepper. Stir and cook 1 minute. Now add the flour and stir for about 1 minute to cook out the pasty, raw flour taste. Slowly add up to 2 cups of the chicken stock, stirring out any lumps and letting the whole thing thicken up nicely. Shut off the heat and add this mixture to your slow cooker insert. Also add to the slow cooker, the remaining chicken stock, vegetable stock, half the squash, and the bay leaves. Season lightly with salt and pepper.
Toss the remaining squash with the olive oil, plus salt and pepper. Lay a large piece of aluminum foil on a flat work surface and carefully transfer the squash to the center of it. Gather it in the center and fold the foil up around it to create a foil packet and lays somewhat flat. Lay the foil packet on top of the soup in the slow cooker. Close the lid and cook on Low for 4 to 6 hours, until the squash in the slow cooker is tender and completely cooked.
Transfer the foil packet to a plate. Open it, being cautious of steam hitting you in the face, and then pour the squash and the juices into the slow cooker. Add the spinach leaves. Stir them in, then cover the slow cooker again and cook another 30 minutes, until the spinach is nicely wilted.
Shut off the heat. Discard the bay leaves. Then hit the soup with an immersion blender. Take your time and be sure the soup is really well-pureed. Now stir in the cream and sage, and taste for seasoning. Add more salt, pepper, or nutmeg as needed.
Serve in bowls garnished with the bacon bits and grated parmesan.

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Bacon Salt

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Well, today is a very good day, for two reasons: 1) it’s Secret Recipe Club reveal day, woohoo!! And 2) it’s my birthday! Yep, another thirty-something one for me.

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So this month I was assigned the awesome food blog Get Off the Couch and Cook, and it makes me rather sad that I never knew about Sashi and her cool blog before. We share the same cooking philosophy, namely that of stop eating processed food/fast food/take out, it’s horrible for you and the environment! Not to mention, cooking from scratch is easier than you think, cheaper, healthier, and oh you know, it tastes way better.

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When I found out that SRC reveal day would coincide with my birthday, I figured I would make one of Sashi’s cakes. But then I ran across her recipe for Bacon Salt (!!!!!) and decided that it’s my party and I’ll bacon salt if I want to. 🙂

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Thanks to a common-cold-turned-ear-infection, I haven’t put this bad boy to use just yet, but I did sneak a taste, and I’m *extremely* eager to use it. I’m thinking possibly crusting burgers or sliders; maybe baked into cookies? And Matt really, really, really wants to rim a margarita glass with this bacon salt goodness. The only question being, of course, what kind of margarita? I’ll let you know. 😉

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Be sure you check out Get Off the Couch and Cook! Thanks for such a genius idea, Sashi!

{One Year Ago: Pork Schnitzel Sandwiches with Pinot-Blackberry Gravy}
{Two Years Ago: Pork Tinga Tacos, Blondies, White Chicken Chili, Mediterranean Baked Feta and Tomatoes}

Source: Get Off the Couch and Cook

Ingredients:
5-6 strips of bacon
¼ cup kosher salt

Directions:
Cook the bacon until dark golden brown and crisp either on the stove top or in the oven (I used the stove top, but Sashi instructs to bake the bacon at 350° for 10-15 minutes per side). Drain on paper towels and cool completely.
Using different, clean paper towels, blot the bacon with paper towels to remove as much grease as possible.
Chop the cooked bacon, removing any large pieces of fat. No need to be fussy with this step. Press the bacon pieces once again with a clean paper towel to remove as much grease as possible.
Add the chopped bacon to a mini food processor and pulse until the bacon is finely ground.
Pour the bacon onto yet another clean paper towel and blot away any grease one more time.
Transfer the bacon to a small bowl and add the salt. Use your fingers (or a small whisk, but your fingers really are better) to incorporate the bacon into the salt as evenly as possible.
Store in an airtight container in the fridge for 1-2 weeks

Bacon Cheddar Chipotle Biscuits

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Happy weekend! I’m spending a lovely long weekend visiting family in Texas so this post will be short and sweet. And all about biscuits, to boot.

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The title tells you everything you need to know about these wonderful, homey baked goods. Three of my favorite flavors all jammed into a light, fluffy, round biscuit. Bacon. And cheese. And chipotle. So perfect.

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I’m thinking these are perfect for making and serving alongside chili, which you know you’re going to be making tons of what with the upcoming football season (NFL starts tomorrow, right? Yea, go Cowboys!).

I used a three-inch biscuit cutter so I got six big ones, but you can certainly cut them smaller. You will likely need less time in the oven if so. Enjoy!

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{One Year Ago: Italian Sausage Hoagies with Caprese Relish}
{Two Years Ago: Fried Summer Squash with a Horseradish Dipper, Blueberry Pancakes}

Source: The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
2 cups all-purpose flour
1 tbs baking powder
1/2 tsp kosher salt
1 stick (8 tbs) unsalted butter, chilled
4 slices bacon, cooked until crispy and chopped
1/2 cup grated cheddar cheese
1 canned chipotle in adobo, minced
3/4 cup half-and-half or buttermilk, cold

Directions:
Preheat your oven to 450 F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Quickly cut the butter into small cubes and add it to the mixing bowl. Toss once or twice to coat the butter with the flour mixture, then use a pastry cutter or 2 knives to cut the butter into the flour, until the mixture is crumbly.
Now add the bacon, cheese, chipotle, and half-and-half. Use a rubber spatula to mix until the dough just comes together. There will still be crumbs, which is fine.
Flour a clean work surface and dump the dough out. Knead for 1 minute until the dough just comes together. It will be sticky.
Now pat the dough out to about 1 inch in height. Flour a biscuit cutter and stamp out circles, re-rolling and re-patting the dough as needed. Transfer the biscuits to your prepared baking sheet, placing them close together so they rise up, not out.
If you used a 3″ biscuit cutter, you’ll have 6 biscuits, and they should bake for 15 minutes. If you used a smaller biscuit cutter, it’ll be a few minutes less. Bake until the tops are golden brown. Serve warm.

Guest Post – Breakfast Bacon Enchiladas

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This week I have had the pleasure and honor of guest posting over at the wonderful and popular blog, Cupcakes and Kale Chips! Brianne is a fellow Sunday Supper member, who has one of the best food blog Facebook pages ever. Definitely head over and “like” her, then give her blog some love too. You won’t be sorry!

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Since August 30th, 2014 is National Bacon Day, I chose to make these Breakfast Bacon Enchiladas for her blog. I mean, it’s bacon…. In an enchilada!!! Crazy good.

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You can read all about them plus get the recipe over on Cupcakes and Kale Chips! Don’t miss them – because they’re also terrific for lunch or dinner. Just sayin’! Enjoy!

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Pepperoni Pizza Toasties

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Today is a very happy day. Why? Because it’s Secret Recipe Club reveal day, woohoo! This month I was assigned Annie’s Noms. Annie is the beautiful lady behind this baking-centric, UK-based blog. Annie lives in the UK with her adorable boyfriend, where they split the kitchen duties: she bakes, he cooks.

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Though Annie successfully obtained a degree in interior design, her heart belongs to baking. She blogs full-time, and has filled her page with insanely scrumptious, delectable baked treats. So of course, contrarian that I am, I had to pick one of the savory recipes on her site.

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These little pepperoni pizzas are simple, familiar (flavor-wise), and yet they couldn’t be more delicious. They are so cute, so easy to eat (maybe too easy!), and surprisingly addictive. Annie originally wrote this recipe for the oven, but I ended up grilling them. It was 78 F and sunny without a cloud in the sky. I mean, really, what choice did I have?

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Either way will work just fine, and I’ll include directions for both methods. Enjoy these, guys! And be sure to check out Annie’s fantastic blog!

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{One Year Ago: Creamy Cantaloupe and Guanciale Pasta, Zucchini Snack Cake, Mexico City Street Corn, No-Cook Tomato-Basil Pasta Sauce, Vegan Blueberry Muffins}

Source: adapted from Annie’s Noms

Ingredients:
1 loaf Italian bread, sliced about 1-2 inches thick, on a diagonal (to get more bread surface per toast)
1 (8 oz.) can tomato sauce
1 tsp dried Italian seasoning
Kosher salt and black pepper, to taste
6 oz. melty cheese, such as cheddar, low-moisture mozzarella, or fontina, shredded
About half a package of pepperoni slices

Directions:
Pour the tomato sauce into a small saucepan. Add the Italian seasoning, plus salt and pepper to taste. Warm on medium-low to low heat. Don’t let it boil, you just want it warm.
OVEN METHOD: preheat your oven to 400 F (or 200 C). Lay the bread slices on a baking sheet (use 2 if necessary). Toast the bread in the oven for just a few minutes; this is just to avoid the bread getting soggy with the toppings.
Remove the bread from the oven and spoon about a tbs of tomato sauce on each toast. Top with a nice pinch of cheese and spread it evenly. Lay 2-3 pepperoni slices per toast on top of the cheese. Bake 7-10 minutes, until the cheese is melted. Remove and serve immediately.
GRILL METHOD: make a 2-zone fire, with one side a bit hotter than the other. Working in batches if necessary, grill the toasts on one side until nicely toasted, about 3 minutes on the hot side. With tongs, remove to a plate, flipping them as you move them, so the toasted side is facing up on the plates. Add the tomato sauce, cheese, and pepperoni as instructed for the oven method. Carefully add them back to the hot zone, for 2-3 minutes. Make sure you’re not burning them. If the cheese has melted, then remove the toasts to a plate. If the cheese isn’t completely melted, then move the toast to the less-hot zone of the grill and leave them there for a few more minutes, until they are nicely melted. Remove to a plate and serve.